Turn the Instant Pot onto the saute function.
Add the diced pancetta and cook for about 5 minutes, until it starts crisping up and releasing some of its fat.
Add the diced onion, carrrots, and celery, tossing to combine, and cook another 5 minutes until slightly softened.
Season with salt and pepper, to taste.
Add the garlic and cook one more minute.
Add the squash, diced tomatoes, dried herbs, beans, broth, and pasta.
Place the lid on the Instant Pot and ensure the valve is closed. Cook on high for 5 minutes. Let the pressure naturally release for 5 minutes and then release completely.
Stir in the chopped kale, and let it cook in the hot soup for about 5 minutes.
Serve topped with shredded Parmesan cheese.
Enjoy!